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Tiramisu Cheesecake Bars

chocolate tiramisu cheesecake bars
form eat prep icon
  • prep time - 20 mins
  • cook time - 110 mins
  • total time - 130 mins
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  • serves - 8

This showstopping dessert is a delicious, dairy-free alternative that can satiate both tiramisu and cheesecake cravings – some feat, right? All you’ll need is a few hours to spare for freezer setting times, and a little prep work.

Though they might look indulgent, one of these chocolate tiramisu cheesecake bars packs 7.5g of plant-based protein from Form, before even adding the extra additions from oats, pecans, cashews and almond spread. Cashew nuts are the most commonly used ingredient in vegan cheesecake alternatives, as they expand when soaked in water and create a thick, creamy consistency once mixed with coconut milk.

All ingredients in these cheesecake bars are gluten-free, though unfortunately, the recipe is not suitable for anyone with a nut allergy.

Recipe by Luce Hosier


  • 350g dates (soaked in boiling water for 15min)
  • 180g pecans
  • 20g gluten-free oats
  • 1 tbsp maca powder (optional)
  • 2 tbsp coconut oil
  • ½ tsp salt
Cheesecake layer
  • 400g raw cashews (soaked in boiling water for 1 hour)
  • 1 can coconut milk
  • 100ml maple syrup
  • 4 tbsp Form Tiramisu Performance Protein
  • 1 tbsp vanilla extract
  • 2 tbsp cacao powder
Chocolate Ganache
  • 1 pot Nush almond spread
  • 80g vegan dark chocolate
  • 2 tbsp maple syrup
  • 1 tbsp cacao powder


  1. In a food processor blitz the dates into a paste, then add the pecans, oats, maca powder, coconut oil and salt and blitz again.
  2. Empty the mixture into a greased tin and flatten before placing in the freezer while you prepare the next layer.
  3. For the cheesecake layer, add drained cashews and coconut milk to a food processor and blitz until combined.
  4. Next, add the maple syrup, vanilla extract and protein powder and blitz again.
  5. Empty half the mixture into your cake tin on top of the base and place back in the freezer until set (approximately one hour).
  6. Add the cacao powder to the remaining half of the mixture and blitz until combined.
  7. Empty on top of your set cheesecake layer and place back in the freezer for around 30 more minutes.
  8. To finish, melt the dark chocolate and mix with the almond spread and maple syrup, then spread over your top layer and place in the freezer for 10 minutes.
  9. Remove and leave to warm up for 15 minutes before cutting into slices and dusting with more cacao powder.
  10. To store, keep in the freezer and allow to defrost before eating.

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